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The Desserts |
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| Chef Darrell Breaux of Bro's Cajun Cuisine Restaurant on Charlotte Ave in Nashville. Chef Darrell prepared a Cajun Bread Pudding with Rum Sauce using Purity's Vanilla Bean Premium Ice Cream. | Chef Michael Osborne of Manchester-Coffee County Conference Center in Manchester Tennessee. Chef Michael prepared Blackberry Strusel Cobbler a la Mode with Blackberry Wine Sauce. |
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| Chef Matt Heartfield of Radius 10 Restaurant down in the Gultch in Nashville prepared an unusual presentation called the Smoked Peach Trio - they literally wood smoked the Ice Cream right at their station. | Chef Mike Folz of the Rennaisance Hotel on Commerce St. in Nashville prepared a Watermelon Bombe using raspberry sorbet provided by Purity Dairy. |
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| Chef Amber Rayniak of Sambuca Restaurant, on 12 Ave South in Nashville prepared a dessert she named Chocolate Peanut Delight - topped with an oreo cookies. | Chef John Vogt of the Nick of Thyme Catering and Cafe located on the Merchants Walk in Brentwood Tennessee prepared Hawaiian Hospitality with Purity's Coconut Pineapple Ice Cream |
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| Chef Melissa Frye of the Tin Angel Restaurant on West End in Nashville prepared Hawaiian Lai a wonderful dessert using the Purity Hawaiian Ice Cream. | Chef Anna Lia Hicks of Tutto Bene Bakery in Goodlettsville, Tennessee prepared a Chocolate Cobbler with Maple Sauce using Purity's Vanilla Bean Ice Cream. |
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| Chef Laurie Potts of the Wildhorse Saloon, downtown on 2nd Ave N. in Nashville prepared a takeoff on a traditional dessert - she called it Upside Down Delight. | As an added attraction, "Ozzy" Osborne brought his chocolate fountain and a wonderful fruit fondue treat for the public. |
The event hosts two distinctly different contests for its participants. First is a rather structured competition featuring culinary qualified judges and competes for cash prizes. The Second part is a popular contest voted on by the attendees. Best Booth decoration, and Best Overall Dessert.
In the first competition, rather, special attention was given to the panel of judges in order to represent both the public and the culinary profession.
The Judges were:
Chef Richard Gerst C.E.C. A.C.C. of Summit Medical Center - many years an Exec. Chef and Culinary Educator in Oprylands Apprentice Program.
Tim Tracy - Tim is the Sales Manager of Purity Dairies Ice Cream manufacturing division.
Ann Cox - Consumer Affairs & TV personality with Krogers Co. Supermarkets
The competition was held as a annonymous blind tasting, where the judges used the guidelines of the ACF criterion and knowing each dish by number only. The judges were isolated from the event floor and each dish was brought to them in succession by runners.
Chef Mark Rubin and Chef Rick Kahre conducted the Culinary judging with our Guest judges. Starting at 12:30 pm and every 10 minutes thereafter, they picked up a contestants four dessert entries and ran them to the back staging area for the judges to test.
A thousand thanks for their dedication and participation in the contest.
